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Marinate the fish pieces with turmeric and salt
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Heat the mustard oil till smoking point and lower the heat
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grind onion, ginger and garlic into a fine paste.
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Boil the red chilies in water till they are tender.
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Grind the chilies into a fine paste.
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Deep fry the fish pieces till they are firm on both sides.
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Take out the fish pieces.
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Crush the whole spices roughly and add in the oil with the bay leaves
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Add the onion paste and stir.
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Add the red chilies paste and stir.
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Add cumin and coriander powder and sauté.
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When the spices are nicely fried switch of the heat.
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The pass this spice mix through a fine sieve.
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extract the pulp.
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In a separate pan add this fine spice paste and water. adjust salt and sugar and allow to boil.
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Add the fish pieces one by one.
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Cover cook for 5 minutes. Add spilt green chilies.
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Serve hot with steamed rice.